Given current practices in the farmer-foodie blogosphere, I feel obliged to tell you what I did with the parsnips. Call this soup what you will, perhaps a potato parsnip puree:
Slice half an onion, more or less, or chop up a bunch of spring leeks.
Peel and slice 3-4 good size potatoes, or whatever's left in the root cellar.
Scrub and/or peel the straightest parsnips of the scrawny lot you just dug up so you have at least 2 cups, and slice.
One could add a stalk of celery, but I didn't.
Sautee the onion in your oil of choice in a soup pot until nearly transluscent, then add potatoes and celery, and a cup or so of water so they don't stick.
When the potatoes are about half cooked, add 2 cups (or more) of vegetable stock, and the parsnips.
Cover and simmer until potatoes and parsnips are cooked, then puree (easiest with a stick blender).
While the potatoes are cooking, fry 6 strips of bacon until crisp. Break these up in bits and add to the soup just before serving.
Add a quart or so of water to increase the volume. We have some dairy sensitivities, but one could add a cup or two of Shetler's whole milk to make the soup rich and creamy.
Sprinkle in generous amounts of your favorite herbs. I used oregano, parsley and dill (no marjoram left). Now's the time to add the bacon.
Warm gently for several minutes and serve with a sprig of freshly picked parsley, and perhaps a chunk of good sourdough bread for dipping.
Eat slowly, with gratitude, and dream of spring greens, sunny days, and soft warm rains.
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